Nama Chocolate

Ingredients

• 400 gram (about 14 oz.) good quality dark chocolate (70% cacao), but you can also you also use semisweet for less bitter taste
• 200 ml (about 3/4 cup) heavy whipping cream
• Liqueur of your choice (optional)
• Cocoa powder to coat the chocolate

Directions

1. Chop the chocolate into smaller pieces using a knife so that they will melt faster and more evenly.
2. Line a 8" x 8" (20 x 20 cm) baking dish with parchment paper. Choosing the right size tray is important as the height of chocolate is decided depending on how much you pour.
3. Put cream in a saucepan and heat it up until almost boiling. Turn off the heat.
4. Add the chocolate and stir till the chocolate and cream are completely combined. Add liqueur of your choice (optional).
5. Pour the mixture into the prepared baking dish. Smooth the surface and refrigerate until firm, about 4-5 hours (or overnight).
6. Remove the chocolate from the baking dish and cut it into 36 cubes using a warm knife. Make sure to warm the knife after each cutting to prevent splintering. You can use hot running water but wipe it off completely before each cut.
7. Sprinkle the cocoa powder and serve it chilled. You can keep in the refrigerator for 2-3 days but enjoy soon.

Note: the ratio of cream to chocolate should be about 1:2